Jazzy enough to be served for a dinner party

Chicken Piccata is a divine and delicious dish. It’s casual enough to serve as a weeknight meal, yet jazzy enough to be served for a dinner party. I like to buy a whole chicken and cut it up myself; taking the breast meat and slicing it in half lengthwise to create two pieces out of each breast and pounding them to 1/4-inch thickness with a meat mallet.

You are the “chef” in your kitchen so you may do as you wish and buy chicken breasts, slice them in half lengthwise and pound thin or even purchase chicken breasts already pounded thin.

4 chicken breast pieces, previously pounded thin
1 cup all-purpose flour
salt and pepper
2 tbsp olive oil
1 tbsp unsalted butter
3/4 cup low sodium chicken stock
1/4 cup dry white wine or dry vermouth
1/4 cup freshly squeezed lemon juice
1 tbsp capers, drained and rinsed

Season both the flour and the chicken with salt and pepper. Heat olive oil and butter in a heavy saute pan over medium-high heat.

Dredge the chicken in the flour, shaking excess off.

Saute the chicken until golden brown, 3-4 minutes per side.

Remove the chicken and set aside.

Add the chicken stock, wine or vermouth, lemon juice, and capers.

Bring to a boil scraping up the bits from the bottom of the pan.

Return chicken to the pan, cover and reduce heat to low.

Cook until chicken is tender, about 15 minutes.

Remove chicken to a serving platter, pour sauce over the top. Serve.

Serves 2-3

*Sometimes I like to serve the sauce over mashed potatoes. If that’s the case I thicken the sauce with a mixture of chicken stock mixed with a little flour. Add to the sauce, bring to a boil, stir. Once thickened to your liking, remove from heat and serve.

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